Prepare the dulce de leche: In a medium saucepan, pour the Tres Monjitas® Fresh Milk, sugar and vanilla extract, and heat up to boiling point. Add the baking soda, lower the heat to medium and cook, stirring constantly, preventing it from sticking to the pan. You must use a deep saucepan, because the milk will rise when boiling. Continue stirring and the milk will change color and texture. If necessary, remove the saucepan from the stove to continue cooking. Repeat this process to prevent milk from sticking. Cook for 1 hour, pour in a heat-proof recipient and let it cool. Set it aside.

Prepare the cake: Sift the cake flour and set it aside.

With an electric mixer, mix the egg whites until stiff peaks form.

Pour the egg whites into an electric mixer and beat until stiff peaks form.  Gradually add half of the sugar, beating constantly, and add baking powder. Set it aside.

In another container or in the electric mixer, mix the egg yolks and gradually add the remainder of the sugar until creamy. Add the melted butter, vanilla extract and cake flour, slowly.

Fold the egg yolk batter into the egg whites.

Prepare the cake pan. Grease it and cover with parchment paper and sprinkle with all-purpose flour. Shake off the excess.

Pour the batter in the pan and distribute evenly. Bake at 350° F for 10-20 minutes. Let it cool.

Prepare a towel and sprinkle confectioner’s sugar over it. Turn the cake onto the towel. Roll the towel and let it rest for at least 15 minutes. Unwrap the cake. Spread Dulce de Leche over the cake until the entire surface is covered.  Roll up, wrap with the towel and then with aluminum foil and let it rest.

Decorate with confectioner’s sugar or dulce de leche.

Tip: Preferably use a pan with Teflon or non-stick material to prevent the milk from sticking to the bottom of the pan or you can use a copper pan.